Culinary indulgence with Bagueri in Hiša Torkla
Hiša Torkla, situated in the hinterland of Izola, surrounded by vineyards, is a proud recipient of several culinary awards (Michelin plate, Gault Millau, etc.). The restaurant serves fine dishes, prepared by chef Sebastijan Kovačič, who uses carefully selected high-quality local ingredients to create elaborated masterpieces. He not only thinks of every detail on the plate but also next to it, as he always serves his dishes with superior wines. He has been collaborating with Klet Brda for three years and has decided to celebrate the 30th anniversary of Bagueri with a beef fillet with foie gras on a grilled polenta, fantastically complemented by Merlot Bagueri.
- Cook polenta in 1:5 ratio and add butter and parmesan. Let it cool and cut into meat-sized pieces.
- Use 200g of nicely rested meat per person. On a hot pan, cook the meat on both sides, then add butter, garlic, and rosemary and baste it. Season with salt, wrap it in foil, and leave it to rest.
- Use a pan to quickly sear the foie gras and then grill the polenta in that same pan.
- Caramelise half a tablespoon of brown sugar. Pour in the wine and reduce, then add butter.
- Merlot Bagueri